Posts Tagged With: pork

Its The 12 Hour Count Down

I was once a pork belly and now I am BACON. Right out of the brine and into the fridge to dry.  Tomorrow morning I will cook some of the best tasting bacon that was ever made.  Who does not love bacon…really I dare you to come forward and say you don’t like bacon.  If you do come forward, I won’t believe you.

Tomorrow is my Mother In Law’s (MIL’s) birthday and you know what she gets with her brunch..my bacon.  (Hey at least I did not say “my sausage.”)

So today Nikki and I took the bacon out of its bags and rinsed the slabs and dried them.  The next step is to leave them out in the fridge for 12-24 hours to dry.  I can not wait the 24 hours, but it will be close enough.  Tomorrow morning I am going to get up around 7:00am and start a nice little fire in my smoker.  Using cherry chunks and natural charcoal as the fire source and a maple and coke marinade I am going to smoke the bacon for about 3 hours.  I like using coke in my marinade because it seems to boil off a little slower and I like the hint of cola that it imparts in the smoke.  I think that this mixed with maple syrup will produce a wonderful moist smoke to stick to the bacon.

I have a little trick I am going to try.  Right before I take off the bacon to bring it in and fry it up, I am going to put well soaked rosemary on the coals.  This should produce a very thick smoke that will help infuse the meat with the oils from the fresh rosemary.

Now I know that you all will want to come over and taste.  This would be great, but I only have so much.

Categories: Mission: Bacon | Tags: , , , , , , , , , | 3 Comments

Smoke Project #2 – Pork Loin

I woke up this morning with a plan in my head.  Today I was going to use my smoker and try a pork loin.  I was so excited.  Here is a list of the equipment I was going to use:

  1. My $25.00 Brinkman Smoker (Last Years Model)
  2. Cherry Smoke Chips and Chunks
  3. Natural Charcoal Chunks
  4. And My New Christmas Toy–Flavor Injector.

My toy looks like a syringe from hell, and it works as such.  I was able to inject the marinade directly into the meat. It bubbled up and oozed out.  I can not wait to taste. 

 

Categories: Smoking | Tags: , , , , | Leave a comment

Merry Christmas Everyone

Well it is 12:13am and I can not sleep. I don’t know if it is just that I’m excited about Santa or the fact that I have over 4 pounds of pork loin covered in salt just waiting for me to put it into my smoker in the morning.

Since this is my forum about cooking meat I can only assume it is the latter. I would like to use this blog to document my ventures into the world of smoke, grilling, and BBQ! I would like to document my successes and my failures. Starting tomorrow with the loin.

I need to go, I hear reindeer up on my roof.

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Categories: Nobody Beats My Meat | Tags: , , | Leave a comment

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